This brown bread treat is a traditional Irish dessert made by folding toasted, caramelised bread crumbs into a creamy mixture and freezing it. The crunch of the crumbs contrasts nicely with the smooth creamy texture.
Toss the bread crumbs with the brown sugar and roast on a parchment-lined tray in an oven preheated to 180°C for 12 minutes until caramelised, then let them cool completely.
Whip the egg yolks with the vanilla until frothy, then slowly whisk in the cream and continue beating for 6 minutes until it thickens to soft peaks.
Gently fold the cooled caramelised crumbs into the cream mixture and pour into a container.
Cover the container and freeze for at least 6 hours until firm.
Do not fold the bread crumbs into the cream until they are fully cooled after baking; warm crumbs thin the cream and ruin the ice cream's texture. Allergens: contains wheat (gluten), milk and dairy, egg.
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